Makai ki roti (Corn flour roti)

Makai ki roti sarson ka
saag with butter accompanied with buttermilk is very popular combination in
Punjab. It is made from corn flour and cooked on griddle and topped with
butter. Makki ki roti is generally made during the winter months in Punjab.
Traditionally ladies make Makai ki roti by hand and roast over kanda (cow dung
cakes) on chulha (open cooking stove) that gives this roti a smoked flavor and
serve with homemade butter. These days we use rolling pin to roll roti and cook
on tawa (griddle). Corn flour is gluten free and less
adhesive strength which makes it difficult to make roti then wheat flour.

1.In a bowl add corn flour, salt, red chili powder and asafetida and mix them well.2.Add little hot water at a time and use a spoon to mix because water is hot, once you can touch the dough knead the dough for few minutes. Make a firm but not sticky dough, if the dough becomes sticky then add more flour, if the dough is dry, then add some water. (Hot water makes gluten free flour to bind and dough become pliable and easy to roll)3.Knead the dough with your palm in a rubbing motion so that dough becomes soft. The corn dough has less pliability so it helps to rub it more so that dough binds. As you rub, add more water if needed, it takes more water than wheat flour, the dough becomes smoother and softer, then make a ball and put it into the bowl, then cover it and keep it aside for at least half hour

Knead the dough with palm

Corn flour dough (Makai ka atta)

Directions for making the Makai ki roti:

1. Pre heat the tawa (cast iron flat griddle) on medium heat.

2. Take some extra whole wheat flour for dusting in a plate.

Heat the griddle

Corn flour

3. Spread one plastic sheet over the rolling board.

4. Knead the dough with the wet hands for few minutes to make the dough soft.

5. Grease your hand and take a portion of the dough and roll it in between your palms into a ball. Flatten the ball slightly with your palm.

6. Place the ball of dough on the rolling board over the plastic. Now take the other sheet of plastic and place on the top of the flattened dough.

Place the dough on the rolling board

Place the plastic sheet over the dough

7Now slowly and gently with the ball of your
palm press it in circular motion and make a circle till you get about
6” circle, or gently roll it with the rolling pin. If you get cracks
then with the fingers join the cracks. (When you are learning to make makai
ki roti make it thicker and smaller roti that will make it easier to
transfer the roti over hot griddle)

With the ball of your palm
press in circular motion

Makai ki roti is made

Remove the top plastic sheet

8.Remove the top plastic sheet and very gently lift the
bottom plastic sheet with the roti on it and bring it about 1” to 2”
above the hot griddle and carefully transfer the roti from plastic
sheet to hotgriddle. Be careful since the rolled dough can break easily at
this point. 9. Place the roti on the hot griddle, let it cook, in about 30 seconds little bubbles will start appearing, turn it over and cook other side for 30 seconds. If the roti sticks to the tawa, it means it is not hot enough, if it burn or get too dark quickly it means it is too hot, adjust the heat accordingly.

Place the roti on hot griddle

Turn the roti to other side

Lift the roti with the tongs

10. Once both side of the rori are cooked, then with the help of the tongs (chimta) gently lift the roti off the tawa and immediately place it over the flame on the gas stove. With the tongs keep moving the roti in circular motion about all the time.

Place the roti over the flames

With the thongs keep moving the roti

11. Cook roti from both sides over the flame, when you see black or brown spots on both side of the roti, take it off the stove and slap it lightly over the cooking board to take the flour out, and then apply some butter or ghee. Serve makai ki roti hot.

Roti is cooked from both the sides

Apply butter on the roti

Serve makai ki roti with sarson ka saag

Rack

Tips:1.Maki ki roti should be serve immediately hot because after keeping it even for sometime makes them dry and hard. So make sure you make it right when you'll be serving it.2. Fresh chopped methi leaves or dry methi leaves or grated radish (Moli) could be added for flavor when making the dough.3. You can add hing, ajwain, coriander leaves, green chilies, grated radish and fresh or dry Methi in the flour to get a different taste.4. If you have eletric stove then take a rack and place it over the burner and then cook roti over the rack.

It is little bit complicated to make makaki ki roti,
and it seems to be a hassle to roll between plastic that is the reason I prefer
to make small roti’s in between my hands.

·Wet your hands
and take a small portion of the dough and press the ball between your fingers
to make a 3 “round circle.·Transfer the roti
carefully over hot griddle.

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.Thank you Geeta Seth